PreparationDice the tomatoes and keep them aside.
extract juice from a small lime size tamarind or you can use tamarind paste.

ProcedureKeep the vessel on med.heat with 2tsp of ghee.
When the ghee is hot add fenugreek seeds fallowed by mustard seeds and cumin seeds.
When the mustard seeds started spluttering add red chili, hing and curry leaves and then add tomatoes,turmeric and salt.
Give it mix, cover and cook for 3-5 minutes until the tomatoes are tender.
When the tomatoes are cooked add water, tamarind juice sugar and rasam powder.
Boil for 10-15 minutes on low flame.
After 15 minutes add cilantro and 1/2 tsp of extra ghee (optional).
You can enjoy with rice or enjoy just like a soup which is my favorite.You may also like